Heat jar of Bittersweet Chocolate for about 40 seconds in microwave. Swirl 1/4 of jar into cream cheese mixture (do not mix thoroughly). Then pour 1/4 of jar over caramel and pecans . Top with the cheesecake batter.

Bake 40-45 minutes or until set. Cool.

To decorate, reheat (about 25 seconds in microwave) and pipe or drizzle remainder of Bittersweet Chocolate Sauce over top of cooled cheesecake.